Chicken-Chorizo Stuffed Sopaipillas
Prep Time: 30 min
Cook Time: 15 Min
Serves 4 Servings
Difficulty Moderate
Ingredients
- 2 C. all-purpose flour
- 1 tsp. salt
- 1 tsp. Clabber Girl® Baking Powder
- 1/2 C. water
- 1/4 C. evaporated milk
- 1 1/2 tsps. Crisco® Pure Vegetable Oil
- 1/4 C. Crisco® Pure Vegetable Oil
FILLING
- 1 lb. ground chicken breast
- 3 Tbsps. Spice Islands® Chili Powder
- 1 tsp. Spice Islands® Ground Saigon Cinnamon
- 1/2 tsp. Spice Islands® Ground Oregano
- 1/2 tsp. Spice Islands® Ground Thyme
- 1/4 tsp. Spice Islands® Ground Cloves
- 1/4 tsp. salt
- 2 Tbsps. apple cider vinegar
- 2 peeled, diced potato
- 3 Tbsps. Crisco® Pure Vegetable Oil
- 1 C. diced onion
- 1/2 C. shredded Cheddar cheese
- Prepared salsa verde
Directions
- COMBINE flour, salt and baking powder in medium bowl. Stir in water, milk and 1 1/2 tsp. oil until a ball of dough forms. Knead dough on a lightly floured surface 3 minutes. Cover and let rest 15 minutes.
- DIVIDE sopaipilla dough into four portions; roll each into a 6 to 7-inch circle.
- HEAT 1/4 C. oil to 375ºF degrees in a deep fryer or deep skillet. Fry each circle, one at a time, 2 to 3 minutes on each side or until golden brown. Drain on paper towels.
- COMBINE chicken, chili powder, cinnamon, oregano, thyme, cloves, salt and vinegar in medium bowl; mix well. Set aside.
- BOIL diced potato in lightly salted water until tender; drain, set aside. Heat 2 Tbsp. oil in medium skillet over medium-high heat. Add ground chicken mixture; sauté, stirring frequently to break up pieces, until almost cooked through.
- ADD boiled diced potato, diced onion and remaining 1 Tbsp. oil; continue to sauté until potatoes begin to brown.
- CUT a slit on one side of each sopaipilla; fill with 1/4 of the chicken mixture. Sprinkle tops with additional cheese. Serve with prepared salsa verde.
